Spinach Madeline

Spinach Madeline! This Super Simple Sunday is a Louisiana staple now. The Kraft jalapeño cheese roll left us but the Spinach Madeline lives on. If you don’t want to use the processed cheese switch to pepper jack. Traditionally it would be topped with buttered bread crumbs before it bakes but I like bubbly cheese as a topper. I always double the recipe so I have some to make one of my favorite leftover meals with. 
20 oz frozen chopped spinach
4 tbsp butter
2 tbsp flour
2 tbsp chopped onion 
1/2 cup evaporated milk 
1/2 cup reserved spinach water
1 tsp Worcestershire 
2 tsp Cajun seasoning 
1 tsp black pepper
Salt to taste
6 oz Mexican Velveeta
1/2 cup shredded pepper jack

Cook spinach according to directions and reserve 1/2 cup of liquor( spinach water). Drain Spinach well( a must if your Madeline will have big green pools in it) Melt butter in medium saucepan over low heat. Add flour and whisk till smooth. Add onion and cook till soft. Add milk, reserved liquor and Worcestershire slowly. Stir constantly to avoid lumps. Cook for about 10 minutes until smooth and thick. Add seasonings and cheese. Stir until cheese has melted. Add spinach and thoroughly combine. You can serve it immediately or too with shredded cheese and bake in 350 oven till slightly browned.* You can also make this the night before and add topping and bake the next day, it even better that way.